Parmesan-Encrusted
Spinach & Cheese Ravioli
Monterey Gourmet Foods
1 pound fresh Monterey
Gourmet Foods Spinach &
Cheese Ravioli
¾ cup extra-virgin olive
oil, plus more for coating
1 cup all-purpose ;our
seasoned with salt and
pepper to taste
2 large eggs
3 tablespoons water
½ cup grated Parmesan
cheese, plus more
for garnish
½ cup dry Italian
bread crumbs
Your favorite marinara
sauce, for serving
Cook ravioli according to package directions.
Drain and cool by running under cold water.
Let dry. Coat the ravioli lightly with oil.
Place seasoned ;our in a shallow dish. Whisk
eggs and water in another shallow dish. Combine
Parmesan and bread crumbs in another.
Dredge the ravioli in the ;our, dip in the egg wash,
and then ;rmly coat with bread crumbs. To help
set the breading, freeze for an hour (optional).
In a cast-iron skillet or saucepan, heat ¾ cup oil
to 375°F, using a frying thermometer.
Pan-fry the ravioli, placing dome-side down
;rst. Cook for 3-4 minutes on each side, or until
golden. Drain on paper towels and keep warm
until ready to serve.
Serve with marinara sauce and garnish with
Parmesan. Makes 5-6 servings.
Garlic Artichoke Crisps
Christopher Ranch
3 tablespoons extra-virgin olive oil
4 cloves Christopher
Ranch Monviso garlic,
;nely minced
3 cups marinated artichoke
hearts, drained and
coarsely chopped
2 tomatoes, seeded
and diced
1½ cups ( 12 ounces)
cream cheese
12-48 sourdough crisps
or crostini
I
L
Y
O
M
W
A
N
F
E
D
HH
S
I
6
N
C
E
1
9
5
Salt and pepper
Parmesan cheese, shaved
Heat oil in a sauté pan over medium-low
heat. Add garlic and cook until tender, about
1½ minutes (do not burn). Add artichokes and
tomatoes, stir to blend and turn o; the heat.
Spread cream cheese on crisps. Add salt and
pepper if desired.
Top each crisp with a spoonful of the artichoke
mixture, then Parmesan shavings. Makes
12 servings.
